OUR RECIPES > Cheese-lovers' corner
Mini shallot Tarte Tatin with Saint Angel cheese
– 600 g (1.3 lbs) of shallots (small)
– 1 roll of puff pastry
– 60 g (1/2 cup) of caster sugar
– 30 g (2 tbsp) of salted butter
– 240 g (8.4 oz) of Saint Angel cheese
– 180 g (6.3 oz) of baby leaf lettuce
Peel the shallots and put them into boiling water for 5 minutes to blanch. Drain.
Place the sugar in a frying pan and set it over a medium heat to make a caramel.
Add the butter and then the shallots, reduce the heat to low and cover.
Leave to simmer for 15 minutes, stirring from time to time to make sure it doesn’t burn.
Cut the Saint Angel cheese into 40g portions.
Preheat the oven to 180°C.
Divide the shallots into 6 individual tart moulds.
Cut 6 circles out of puff pastry, slightly larger than the diameter of the tart moulds.
Lay the pastry disks over the shallots in each mould and bake for 15 minutes.
Remove from moulds, then transfer to a baking sheet and add a piece of cheese to each tart.
Bake in the oven for 1 to 2 minutes.
Serve the tarte tatins with a salad of baby lettuce leaves.